The other day, Nicole is like, “You don’t know what it’s like to have to work on your appearance for hours.” And I was like, “Oh, I deadlift constantly and my body hurts all the time.” She’s like, “Yeah, well, I have to use a face mask.” Hey, welcome to “Mythical Kitchen” where dreams become food. Hey, you guys remember when the internet collectively realized that a pile of Labradoodles looks like fried chicken? I stared at that Reddit thread for at least 15 minutes, and I have never wanted to lick a dog so badly in my life. I’ve also never wanted to eat fried chicken so badly in my life because I believe that fried chicken is the perfect food. And you know it’s the perfect food because everybody in the world eats fried chicken. So today we are gonna expand our fried chicken horizons. We’re gonna go to three different continents. One of them is not Antarctica ’cause they don’t fry chicken there, they fry penguins. ‘Cause I’ve seen “Happy Feet Two”. Even Hank Azaria couldn’t save that movie. Anyway– Anyways, it’s fried chicken, three different continents, one person’s mouth hole. Let’s see how it goes. We’ve got the three different chickens, like there, like snag the time codes of the chickens. We also got full written recipe Blaaah . That’s what Hank Azaria does in the “Happy Feet Two.” We got a full written recipe down in the description. Let’s get cooking! First up continent Asia, country India, state Tamil Nadu, city Chennai, hotel. Why am I doing it like this? We’re making chicken 65. This is a dish that I first had at one of my favorite restaurants of all time, Los Angeles. It’s called Myra. They are a restaurant that hails from Kerala, which is a Southwestern state in south India. The dish is called chicken 65. It embedded at hotel Buhari in Chennai and Tamil Nadu, which is on the Eastern seaboard by the Bay of… Do you have a map of India in your head? Like I do, ”cause this is on the Eastern seaboard by the Bay of Bengal. Ah, anyways, the origins of these are pretty good and clear. Some people think that it was invented in 1965. This is what I personally subscribed to. That it was just a marketing effort from the hotel Buhari to be like, “we want a signature dish.” Same thing happened with say, the Singapore Sling cocktail, where they were just like, “we want a really dope thing that we can market our hotel with.” And that happened. Point is, this is one of the tastiest fried chicken dishes and I’ll show you why. Why the hell am I still talking? I’m just gonna start cracking eggs. So, this all starts with boneless skinless chicken thigh. And so now we’re just gonna take some spices. Well, first off and take some red food dye and pop that in there. This is actually a pretty common ingredient in a fair amount of Indian chicken dishes. If you ever see tandoori chicken that’s bright red, that’s likely not just coming from Kashmiri chili powder, which we’re also putting in there, but they’re probably adding food dye into it too for the same reason you add food dye to Flamin’ Hot Cheetos. People like red food as they look delicious. We’re done with our spices in there. So we got turmeric, we got fennel, we got coriander, we got cumin, we got a little bit of MSG, we got salt, we got black pepper. Also, Southern India is known for their black pepper, especially on the west side in Kerala that’s called the Malabar Coast. You’ll see the Malabar black pepper. It is one of the absolute best products you can get out there. And now we’re gonna add a little bit of lemon juice to it. So the marinade is really what makes this especially you marinade the chicken and a bunch of spices and eggs, and whisk that up. One more thing, one more thing, one more thing! Ginger garlic, one word. This is not ginger, this is not garlic. This is ginger garlic. This is the base of a lot of just really freaking fantastic Indian recipes. I mean, you see this just done absolutely like sloughed into a curries , whatever you want to call them in Indian cookery. It is like my favorite thing to stash. Order it off Amazon. It’s 10 bucks for this gigantic jar. It makes your food taste so much better. So we’re adding the egg directly in the marinade and very similar to the way you would make a Japanese fried chicken where you kind of add everything into a bowl and then you put the starch directly on that and fry it. That is what we’re doing right here. It’s just so much flavor, man. Like if you think like, Nashville hot chicken has flavor. If you think, you know, Papa’s Southern fried chicken has flavor men, chicken 65, I mean, just look at that. You see food that looks like this and you just know there’s frigging flavor in it. God dang, I’m excited to eat it. South Indian cuisine is one of like, the world’s absolute great treasures. I’m a huge fan. So, we got all this going. Now, we’re gonna take it . I just slapped raw chicken on the thing again. Goddang it . All right, no we’re gonna take this and we’re just gonna add cornstarch to it. Also, there’s a lot of Chinese cookery crossover in Indian cuisine. Just in a way that there’s Just talk about the Latino penguins in “Happy Feet.” They were all voiced by Robin Williams, which was pretty upsetting. Also the villains in that movie were definitely anthropomorphized to look like Jews. That’s upsetting to them. They get there’s the Jewish penguins in “Happy Feet?” I wrote a political science paper all about “Happy Feet.” I don’t know. I didn’t take Audrey seriously. It’s an allegory for homosexuality. It’s what, but it’s what it is. You can’t do things that allows penguins reproduce and he’s castigated from it. But then there’s also like a big climate change. You know, allegory in the movie, you’ve seen “Happy Feet?” No. So, we’re adding the corn starch to this, and then we’re gonna let this sit and marinade for a bit. We can just like, do a little clock thingy. Now we start dropping the chicken in with really complex method. What I’m gonna do is I’m gonna pick it apart on the hands and start throwing chicken bits into some hot oil right here. Spicy south Indian cuisine with a cold king Fisher beer. That’s what’s up. Do you guys have any other questions about the Hanky involvement in “Happy Feet Two?” He played a Swedish penguin and I know what you’re saying. “There are no penguins in Sweden.” Yeah, I know. I don’t know. Cedric, the entertainer played a penguin named Lovelace who kind of this invoking like the black exploitation era in the film. Hugh Jackman plays father Memphis. Good steamy penguin sex scenes, in there. Well, the way they have sex, they sing to each other. But Mumble, Elijah Wood, of course he doesn’t know how to sing, but he only knows how to dance. He has happy feet. You see? But then he saves the penguin colony from the effects of climate change. Like Seriously? Yeah, actually. So, he gets captured and he goes to, like, a zoo. “Happy Feet” was slammed by the Catholic league in America because of its anti-religious stands. The elders who, again, they get long hook noses, which is a little unsettling. It’s like, I don’t know. They say to trust the great Gwen in the sky. So they’re like, hey, we’ll pray. It’s like, Rick Perry’s pray for rain. You know kind of thing Governor of Texas, do you have any more questions about “Happy Feet”? I’m waiting for this chicken to fry. Now we’re gonna do a typical accompaniment with it. So we gonna take some onions. We gonna drop that into hot oil. Is it hot yet? Yeah whatever. We’ll take some onions and gonna drop that into hot oil to get it frying. We’re also gonna add a little bit of shaved garlic. We are gonna add some Serrano chilies. Serrano chilies is obviously not common in India, but they’re on California. And so you use what you got. Oh, one of the theories is that this has got chicken 65. ”cause there were 65 different chili peppers using it. That’s a bunch of horse hockey! 65 to know who would take the time. All right, so we’re just gonna saute this up real quick. Men, If you had Smell-O-Vision you should license that technology with the military, because they probably use it to subjugate people in the Southern hemisphere . So now we’re gonna take this chicken. Yeah, that looks freaking good. You know, I honestly, if I made this recipe again, I’d triple the amount of food now in it, but otherwise this smells absolutely heavenly. This is gonna be a good day of eating boys. Nicole you’re included in boys. Thank you! I mean that in like, you know, respectfully. ♪ Nothing gets me excited ♪ ♪ Like little gobbets of chicken ♪ Chicken gobbets are the best food. I don’t recognize the term “popcorn chicken.” These are chicken gobbets . Where’s salt? Oh, there we go, there we go, there we go! All right. Now, split it up. We got a little . Where did plates go? We put it somewhere? Heck yeah did. All right. Shovel the chicken from one plate onto another plate. Why? I don’t really know any more. There we go. Chicken gobbets. Kind of mesh it, kind of yeah, yeah. I’m gonna take the onions and the chilies and the garlic. Get that all on top. Beautiful. Well, heads go, take some little hot leaves. Yes sir, yes sir. Yes, sir. Them lime wedges, all across there. Well some Nest onions, boom! Chicken 65 hotel Buhari, Chennai, Tamil Nadu, India, Asia, let’s go. If you’re anything like me and I suspect that you are, you’re incredibly proud of Ghana’s 4 by 100 meter relay team beating America in the semi-finals and making it to their first Olympic final led by Joseph M. Owen, Benjamin Azamati, right? Yeah. Ghana, yeah. Joseph Ramon from Coppin State. He’s a really talented writer. He’s the west African Usain bolt. Point is, we’re making some Ghanaian style fried chicken today. This is actually a style of fried chicken that is very common throughout west Africa. There are also a couple of styles of fried chicken in Nigeria. You got this like stewed fried chicken, but what makes this really special to me though, is the method. So what you do is get marinate it first and then you steam it, and then you dry it off a little bit, and then you fry it and it makes it just super succulent. There’s no coating on it. There’s no running from anything. You’re not getting this big old dough ball like you do in a lot of, let’s say extra crispy fried chicken recipes at certain American chains. Colonel Sanders disavowed KFC, after he tried their extra crispy. ”cause he said it, they just turned his chicken into a dough ball. And I fricking respect that, man. So I love this, it is a heavily spiced and marinaded, naked, steamed fried chicken, and it freaking rules. Ghana you’re coming back in 2024 and you’re winning the damn relay. A lot of young talent in, west African sprinting. from Nigeria, that dude rules. And I just want to talk about track and field with someone. No one’s talking about track and field with me . We got a Serrano chili in there. Typically this would be made with the Scotch bonnet. Very difficult to get scotch bonnets in the United States. Habanero is another good substitute, but to me, I really want the green chili flavor in there. So we’re just going with the Serrano. This is a Maggi bouillon cube. This is very common in west African cookery. A lot of Maggi products are common. A bouillon is used all around the world and it’s freaking delicious. Started putting bouillon into more of your dishes. This is literally just dehydrated chicken stock as a ton of umami . Smash up a couple of garlics, get some palm heel strikes in there. Oh that was a messy Palm heel strike. I’m out of practice. I haven’t, I haven’t, I haven’t had a fight in six months, you know. Pop that in there. Don’t don’t get no, not skins. No, no, no, no. We’re good. It’s all just getting steamed. Also Curry powder. Curry powder is another ingredient that is really popular in say like Jollof. And when I say Jollof, Ghanaians and Nigerians, don’t start fighting about who got the best Jollof recipe and the comments or dukes. It’ll boost engagement. That’s a fun Twitter argument though. The Ghana, yeah, Nicole knows what I’m talking about. Ah, anyway so gonna add some Curry powder, also a little bit of grated ginger. This is gonna be super freak and aromatic little bit of fresh time as well, and then some salt. And then we gonna add just enough water to get this to blend. Not a ton though, because when you steam it, I don’t necessarily want to boil it. I’m trying to just like get the marinade to have enough wetness feel. Cover this with a lid and steam it, so all the flavor remains on the chicken when you fry it, they were just like, a nice little quarter cup in there. See if this is gonna do the trick. Let it up! There we go, blend it up nice. Also now is the time of the program, that I’d like to apologize for my previous mistakes. One incredibly ignorant thing I said, is that I don’t believe in marinating. That was like the dumbest thing I’ve ever said. I said like a lot of dumb things. I was quoting one study that I think America’s test kitchen did, where they marinated large cuts of meat in things and then they cooked it and then they cut off the top eighth inch of that large cut of meat and then found out that people couldn’t taste the difference. So marinades don’t penetrate through, but like, so I eat the top one eighth inch of my food. Every single day I go to bed and I hate myself for having said that. And I want you to know that because you deserve it. You deserve the truth. All right, chicken in the bowl marinading, which again, is a good thing that you should do. Marinate all your freaking food. Now that’s the funny thing, I have always like, I’ll marinate my food for like four days. I’ll just put it in a marinade, and I just slop into Ziploc bags. That’s what I do on my Sundays. One, I go to church– every single day. Ah not funny . No, on Sundays I literally will get like 12 pounds of meat. ”cause I eat a lot of animals. It’s not good for the planet, but like, you know, I’m on a deadlift 400 pounds until the day I die and I just marinade 12 pounds of meat and like six different marinades in some Ziploc bags leaking all over my fridge. So yeah, I’ve always believed in marinade. I just said some ignorant crap in the past. Again, if you let this sit, it will get better. Just pretend that we did let it sit. You know, we’d do the clock thing again that shows that we let it marinade. They saw the clock thing? They did. Okay, so this has been marinating for 16 days. I’ve been trying to get it to the meat locker. I kept the same shirt on. I think I have scabies now, and then scabies are pubic lice but under the skin. In case no new escapees are… Sorry, Maggie got a visceral reaction to that one. Shh! I had this pod on the whole time? Fudge. I’m poop! I had this pod on. Yeah, let’s just deglaze that a little bit. Ah, you don’t want to start with a cold pot. That was my beyond that one, but it’ll all come to whatever. So we’re gonna put the pod on low. It’s gonna steam this for about 20 minutes and then we’re gonna pop in the fryer. Let it dry off a little bit. So you don’t just get the hot chicken exploding in your face unless you’re into that sort of thing. Facial scars don’t look good on anyone except for a lot of people, Nelly, you can’t even see a scar ’cause he has a bandaid, but it’s the assumption of the scar that makes Nelly hot. We got the chicken out of the steaming pot. We’ve dried it off a little bit on paper towels. We don’t wanna dab ’cause you want all that flavor. And this is just sopping wet. And I, you know how much I love me some sopping wet foods. It’s gonna splatter a little bit, but just be careful and like use protection. Oh ah, when I said be careful, I meant throw it in and run away. You can use a splatter guard. We’ll drop it in 360 degrees oil right here. ’cause again, this is cooked to perfect ten, but I’m using all dark meat chicken here. In dark meat chicken, like really it just gets better, the more you cook it. like it’s really tough to overcook a chicken thigh. You can get it all the way up to 200 degrees. That’s gonna be really fricking delicious. So we’re gonna let this fry until it’s crispy. Gonna move it around a little bit. It might start spluttering. Just be brave. All right. Chickens done, chickens done! This is looking golden brown and delightful. Yeah, brother. Yeah, brother! Again, all the dark meat. You can actually smell the fact that the marinade has like, sort of like, caramelized and crisped up on the outside of this chicken. I mean, just look at that. That is freaking delightful. Fantastic. Now we’re gonna take all those and leave this guy in there for a second. Some are browning and that skin. And then now I’m just gonna take it and kind of arrange it on nice and a little board. Wild board, dude. I don’t know. It was just here. It looks kind of fun. There we go. Some nice chicken there. Ah, some garnishes, you might eat this with a jellof, which is a really delicious rice dish cooked with like a lot of tomatoes and other things. But yeah, some nice tomatoes, some herbs, some lemon in a nice little fried chicken board. There some herbs there. That’s in the lemons. Bingo. Bingo. It’s good. Yeah. Now it’s good. Take that out of the oil. I can feel it quivering in the hand and boom! Get in fried chicken steamed then fried. Ah, that’s one of the best smells in the world. Turn that into a candle. Or, can you just like burn fried chickens, and just light it like a candle? Why don’t you have an answer? As I said, this is fried chicken from three different continents. So let me transport you on a majestic journey to the exotic locale of North America. Birds, trees. No, this is from what got us, which is North America. I kind of forgot about that, but anyways, I’m gonna come fully clean here. The way I like researched for this episode is I kind of, started googling random countries names and fried chicken to see if they had a really cool fried chicken dish, and on duress completely freaking came up something called Pollo Chuco AKA Pollo Con tajadas, which is something that I never heard of. We don’t get a ton of hunter food in LA. Shout out to down on Normandy and Los Angeles, the only restaurant I could find that serves this dish. Pollo Chuco literally means dirty chicken because this chicken is just fried and smothered and served with plantains, and you’ll freaking see men. This is one of the great wondrous dishes of the world that I can’t freaking wait to actually get our hands dirty and try. So, we have some here. This is unripe green plantain, and we’re gonna cut this into little chips and we’ll fry it. Well, how I like to do it is, take you knife. You’ll hold a little blade here, like an Exacto knife. And then you just kind of scroll it, and then use the back of the spoon to peel it. Again, these are unripe. So it’s like pretty difficult to fry. These aren’t like the sweet plantains you’d get with like a like Cuban food. Markita is the savory one, Maduros that’s the sweet one I think. Anyways plantains, you should all be getting more than, they are delightful. Right, that’s the thing we should all be eating more fried plantains, like all the time because they’re freaking great. So now you can take the back of the spoon in there. You can just use your nails, but I bite my nails ”cause I have anxiety. Oh, it’s not working too bad. There we go. There we go. Ouch, it hurts! Dude, my thumb just started bleeding. ’cause I hook grip on Olympic lifts, and it just crushes my thumb, and so I was like bleeding all over my bed yesterday. You guys bleed in bed? Anyone bleeding in bed? Yeah, Nicole bleeds in bed. Period joke! Period jokes! We’ve normalized periods. But my nails, ouch! My fingers hurt all the time. Earlier someone, who asked what happened to my finger? Chris, is that you? Matthew. Matthew, Matthew came in and was like, “what happened your finger?” I was like, I don’t know which one. I don’t know. It was a bandaid on my finger. Cut it lifting, high rep barbell cycling. Beauty is pain. The other day, Nicole was like, “Do you know what it’s like to have to work on your appearance for hours?” And I was like, “I deadlift constantly and my body hurts all the time.” “It’s like I’ll have to use a face mask.” Not the same I understand now its male privilege and all that sort of thing. All right, so we’re just gonna cut this into chips. So the chicken’s just served on a large bed of chips, with like six compulsory garnishes, which is freaking red and you’ll see what they all are. I can’t even talk about it ’cause I have too much to do right now, but you’ll see. We’re trying to go fast. I’m doing a poor job, cutting this. And I think you should know when I do poor jobs and things. These are the little nuggets, she’ll drop in there, whatever. Also, we have, not gonna lie, we’ve got like a whole bowl of them Nicole already did. I just want to show you, what I can do. We would take all these just dumped in the fryer, and then while these are frying, we’re gonna ask you to just let it splash on you. We’re gonna double that in the fryer. And then now we start marinading chicken. So like I said, every country, every region has their own fried chicken method and this one starts with a couple ingredients I think is really awesome. One, lemon. Lemon juice can help break down, tenderize chicken from the acid in there. But more importantly, it makes it taste like lemon. And that’s a good flavor, man. And also mustard. Mustard is really common. Also shout out to Shin Fujiyama, travel blogger in Hondurans, but originally from Japan, that dude rules. I’ve watched all your videos traveling around the markets. They call it like for short? And I went down the rabbit hole. You’d wander and travel. Blogging is awesome. Shout out to all the hunters and travel bloggers out there. We’re gonna add some powdered oregano in there. This is ground oregano. Then we gonna add, comino and a little bit of cumin, dump that in there. A little bit of black pepper. You gotta get the ground stuff, and you gotta do two cracks ’cause we forgot that the pepper is already there. So that’s it and then bouillon, and I mentioned earlier that bouillon is very commonly used From what I’ve seen, all these K-N-O-R is very common in South America or central America as well. And then Maggi seems to be the brand of choice in west Africa, is that valid? I don’t know if it is, but that’s just what I’ve seen in a lot of recipes. And I have this weird thing, right? Like I internalize, a lot of the strange patterns, but like, I don’t know, find my way home in a car or anything. Yeah, whatever. All right. So now we’re just gonna marinate this chicken. We’re gonna let those plantains fry off and we’re gonna take this chicken and we are gonna let it sit, for a what? Like a couple of weeks? Let chicken sit for a couple of weeks. Come back, bend the clock wipe to show that couple of weeks have passed. Can we CGI a beard on me? You guys saw that I have a beard now I’m finally mad to you dad . Four hundred and five . We were just doing it full up. We used to do this full up, man. We just do a full up. Please keep going. That is a lot of plantains, but you’re gonna see what they gonna do. Oh, he’ll say I like threatening people on the cooking show that I host. You’ll see. Oh, you’ll see. Chicken is here now. Flour we’ve seasoned. One crack of pepper, good . We season the flour. Again, recipe and description with all the stuff that we put in the chicken marinade. And the chicken marinade if you see the mustard in the lemon juice just creates this coating, I mean, that is just frigging flavor, man. And so now we’re seeing started dropping it. We’re just gonna give it a nice little light flour dredge. Give it a little shake and drop that in. Yeah, right in the plantain. And now the oil is gonna be perfumed with bananas. Plantains, not even, not even that related to a banana. That’s what people say. They’re like playing are much more closely related to a potato than banana. I was like, no, no, no, no, no. I seem to banana. Okay. It’s got the little peels. It’s got the little hook. I know what bananas is. All right. I don’t know. I also failed a class that was all about like evolutionary charts and stuff. I’ve talked about this before. And I’m like, there was literally question I will never forget talking about college experience, and how dumb it all was. There was literally a question that was just like, “Prove the frog is more closely related to a human than a hamster.” And I was like, trick question. They ain’t! Hamster is mammals. They got red blood. Like no, a frog smell of jaws first. And I was like, listen, I can’t love a frog. Not like that. All right. The chicken is done. We got all of our, Tahatas right there. This is looking holy frigging snakies. This chicken looks fantastic, all right. It’s the accumulation of all the heat. It’s not the single heats. The fact that I’ve been plucking chicken straight out of a deep fryer the whole episode, that makes it hurt. Okay. Now we gotta start assembling. You’ll notice there’s a lot of stuff here because there’s a lot of stuff that goes into this dish, which is what makes it so extra large. So what we’re gonna start with, is the base of our plantains. You want me… Ben tell me where to move the plate. There? Yep. Like there? Yep. Okay, great. All right. So we gonna start. We’ll just, yeah, that’s awesome. Just a nice fat bed of these flatteners or tahatas to us as they’re known and Hondurans, and then we’re gonna scatter those around. And then we’re gonna take just a bunch of cabbage and kind of just like, put that there. And then this is called salsa Chimol. It’s very similar to a Pico except instead of in it. And then also radish, which is pretty sweet. So we’re just gonna like throw that somewhere. So funny, you see this concept in so many different cultures. Rochester, shout out to Babish and what, Jenna Marbles from Rochester. They got the garbage plate. I mean, this is like literally the garbage chicken plate from Tegucigalpa . Now we’re gonna take a bunch of pickled onions. I’m just gonna like throw these over here on the side. Yes ma’am oh, the colors, the colors on this plate. What I like, and now we’re just gonna start to stack the chicken. Now we’re just stacking chicken over here. Yeah, yeah, yeah. And once you stack the chicken on top of the plate, we’re gonna take a, hold on. We’re taking another little scoop of this salsa Chimol. We will get that right in the middle there. Beautiful. We take more, more pickled onion. One more pickled onions. Yeah. This gets me excited. This gets me excited. Yeah. And then now sauces. Now this as I had mentioned. This chicken is just smothered. This sauce is made from chilies and tomatoes and bell pepper and onion. Got a written recipe down there. And this just gets smothered all over that chicken. And then we got this. This is like Manet’s Crema. Masculine Ketchup, and then, golly! Just spray it all over that. There we go. Yup. Yup. Yeah. That’s it. God, I’ve never seen a plate of food so beautiful in life! My God Pollo Chuco, this is a love letter to Tago’s. I want Honduran board of tourism, sponsor me or I will sponsor you I don’t know. Now this works. I just want to freaking go, man. This is the Pollo Chuco, from Honduran specialty of the Capitol. What a We got three fried chickens here. We got chicken 65 from Tamil Nadu, India. We got the Ghanaian fried chicken from Ghana. And then we got our Pollo Chuco from Honduran. I have not been as excited to eat a plate of food. Get out of here. Get out here. Where we’re going, we don’t need no forks. Squeeze a lime, grab some onion, grab some of the garlic. Aah. Unbelievable. Really? Gosh Stupid, stupid, stupid. But the lime. Get the fudge outta here, man. All right. So juicy. I think I gotta massage a lemon on it. Take a bite. Never had chicken that juicy in my freaking life before. The steaming before frying, it is . Pollo Chuco is one of the six wonders of the world. I don’t recognize the library at Alexandria. Real food put down based and basic plantains. I’d grab a thigh, crispy food, soaked and sauce. Greatest texture in the whole world. Oh, too good. Don’t look at me! Look down! Why don’t you go, from Hondurans to , we’re not trying to crown a winner. All of these are incredible techniques, but this is the greatest fried chicken dish in the world. This isn’t grill the mustard and the lemon on the chicken with like the kind of sturdy cumin and oregano spice is going in there. Fried chicken for fried chicken. This is the best fried chicken. And then you get all the sauce, you get the creamy, you get the spicy, you get the pickles, you get just a base of fried bananas. This is unbelievable, man. Never heard of it. I just Googled it. I just Googled Hondurans chicken on a luck. And this, have natural curiosity about the world. Google things, every bit of information that has ever existed about food, about art, about motorcycles is at your fingertips. With a phone we are living in the metaverse. We’ve been living in the metaverse. Use it to your advantage. Use it to stop your face with the world’s best fried chicken. God, watch “Happy Feet Two” on Hulu. This area’s just finding it. Good voice actor. Thanks so much for being here during this just orgiastic chicken experience. Truly one of the coolest things we’ve ever made. Hondurans, shout out to goosey GABA. I’d love to go one day. Thanks so much for stopping by the Mythical Kitchen. We’ve a new episode for you every week. We an episode on our podcast, “A hot dog is a sandwich.” Wherever you get your podcasts, every Wednesday or whatever Hit us up on Instagram at Mythical Kitchen with pictures of your mythical dishes on the #Dreamsbecomefood just like Karen did. Karen made the old Ford’s pizza. From the last time we did one of these regional specialty episodes, except she added bacon to it, which like never a bad addition with the little premium white stuff and a little garlic. And then she dipped it in creamy Italian dressing. Minus one point ’cause it’s not ranch, but plus two points ’cause you dipped it in something that is ranch like. Be like Karen, sorry you have that name. See you’ll next time. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in T-shirt form. Get the palm heel strike tee now at mythical.com.